Go Back
Print

Carrot Cake Pancakes with Orange Cream Cheese Glaze

Course Breakfast
Keyword carrot cake pancakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

Carrot Cake Pancakes

  • 2 cups all-purpose flour
  • 4 tbsp sugar
  • 4 tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp salt
  • 1 ¾ cups milk
  • 2 eggs
  • 4 tbsp butter melted
  • 1 cup grated carrots
  • extra butter for frying

Orange Cream Cheese Glaze

  • 8 oz cream cheese softened
  • 2 tbsp butter softened
  • ½ cup icing sugar
  • 1 orange zest and juice
  • ¼ tsp salt
  • 3-4 tbsp milk

Instructions

For the pancakes:

  • Combine the flour, sugar, baking powder, cinnamon and salt in a mixing bowl and whisk together. Set aside.
  • In another bowl whisk together the milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and briefly whisk together. It's ok to have some lumps. Add the grated carrots and stir just until combined. Set aside for 5 to 10 minutes.
  • Heat a skillet over medium low heat. Add a small pat of butter to melt. Drop the pancake batter by ¼ cup scoops into the skillet. Let cook over low heat until bubbles form on the top and the bottom is golden about 3 to 4 minutes. Flip the pancakes and cook for another 2 to 3 minutes. Don't rush the cooking time to ensure the carrots are fully cooked. When cooked, remove the pancakes to a plate and tent with foil until finished. Repeat with the remaining batter.

For the glaze:

  • Combine the cream cheese and butter in the bowl of a mixer and cream together with a paddle attachment. Beat in the icing sugar, orange zest and juice until smooth, scrapping down the sides as needed. Add 3 tablespoons of milk and mix until smooth. Check the consistency. If desired, add the remaining milk. Serve with the carrot cake pancakes.